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  1. 1

    The microbiology of the Philippine fish sauce (patis) manufacture حسب Pelea, Ninfa Rodriguez

    كتاب

    The microbiology of the Philippine fish sauce (patis) manufacture
  2. 2

    The microbiology of the Philippine fish sauce (patis) manufacture حسب Pelea, Ninfa Rodriguez

    كتاب

    The microbiology of the Philippine fish sauce (patis) manufacture
  3. 3

    Evaluation of fish silage prepared with molasses and Sargassum spp حسب Huit, Nenita Buban 1939-

    كتاب

    Evaluation of fish silage prepared with molasses and Sargassum spp
  4. 4

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stolephorus spp حسب Hermes, Jasmin M. Espejo

    كتاب

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stolephorus spp
  5. 5

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants حسب Mabesa, R.C, Atutubo, E.O, Bandian, V.T

    احصل على النص الكامل
    Analytics

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants

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